Cheesy Mashed Potato Puffs

This hearty recipe for Cheesy Mashed Potato Puffs transforms leftover mashed potatoes into crispy, cheese-filled bites that disappear quickly at any gathering. The contrast of that golden, crispy exterior with the creamy, cheesy interior creates an irresistible comfort food that feels special enough for company but easy enough for weeknight cooking.

I first made these potato puffs when looking for creative ways to use leftover holiday mashed potatoes. My husband declared them his new favorite food after devouring half the batch before dinner was even served. Now they're regularly requested whenever we have guests over.

Ingredients

• 3 cups chilled mashed potatoes: Cold potatoes hold their shape better when forming the puffs
• 1 large egg: Acts as a binder to help everything stay together
• 1 cup shredded cheddar cheese: Use a sharp variety for more pronounced flavor
• 1/4 cup chopped chives: Adds a fresh onion flavor and beautiful color contrast
• 1/4 cup all-purpose flour: Helps create structure so the puffs hold their shape
• 1/2 teaspoon garlic powder: Enhances savory flavor without overpowering
• Salt and pepper to taste: Adjust based on how seasoned your mashed potatoes already are
• 1/2 cup grated Parmesan cheese: Creates the deliciously crispy exterior crust
• Cooking spray or butter for greasing: Prevents sticking and adds flavor

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to 400 degrees F and thoroughly grease a mini muffin pan. Be generous with the butter or cooking spray to ensure easy removal after baking. The high temperature helps achieve that golden crispy exterior.

Mix the potato base:

In a large bowl combine the cold mashed potatoes, egg, cheddar, chives, flour, garlic powder, salt and pepper. Mix thoroughly but gently until everything is well incorporated. Cold potatoes work best here as warm ones become too soft to shape properly.

Form the potato puffs:

Using clean hands or a small cookie scoop, form the mixture into 1-inch balls. Work quickly and with slightly damp hands to prevent sticking. Roll each ball in the grated Parmesan cheese, making sure they get an even coating all around.

Shape and bake:

Place each Parmesan-coated ball into the prepared muffin cups, pressing down slightly to create a puff shape. Don’t press too hard—you still want them to maintain some height. Bake for 15 to 20 minutes until they develop a beautiful golden-brown color and crisp exterior.

Cool and serve:

Allow the potato puffs to cool in the pan for about 5 minutes. This brief resting period helps them set up and makes removal easier. Gently loosen the edges with a butter knife if needed before transferring to a serving plate. Serve warm for the best texture and flavor experience.

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The chives are actually my favorite ingredient in this recipe. They add a subtle freshness that cuts through the richness of the cheese and potatoes. My grandmother always grew chives in her garden and adding them to these puffs reminds me of summers spent cooking with her in her sunny kitchen.

Make Ahead and Storage

These cheesy potato puffs are perfect for meal prep and planning ahead. After baking, allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat them in a 350°F oven for about 10 minutes until warmed through and crispy again. Avoid microwaving if possible as it can make them soggy rather than crispy.

For longer storage, freeze the completely cooled puffs on a baking sheet until solid, then transfer to freezer bags. They keep beautifully for up to 3 months. Reheat directly from frozen at 375°F for 15 minutes until heated through and crispy once more.

Flavorful Variations

The basic potato puff recipe is incredibly versatile and welcomes creative adaptations. For a loaded baked potato version, add cooked crumbled bacon bits and top with a small dollop of sour cream before serving. Mediterranean-inspired puffs could include feta cheese, sun-dried tomatoes, and oregano in place of the cheddar and chives.

For a breakfast twist, incorporate diced ham and swap the cheddar for Swiss cheese. Vegetable lovers can mix in finely diced sautéed bell peppers, spinach, or broccoli for added nutrition and color. The possibilities are truly endless based on what flavors your family enjoys.

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Serving Suggestions

These potato puffs shine as part of a larger meal or on their own as a special appetizer. For dinner, pair them with a simple protein like roasted chicken, grilled steak, or baked salmon and a green vegetable for balance. They also make wonderful appetizers for gatherings served with a variety of dipping sauces like sour cream with chives, sriracha mayo, or a simple herb aioli.

For brunch, these potato puffs complement egg dishes beautifully and add a special touch to a breakfast spread. They also make delightful additions to holiday buffets where their make-ahead convenience is especially valuable.

Frequently Asked Questions

→ How can I make lighter mashed potato puffs?

For a lighter version, use low-fat cheese and replace half the potatoes with mashed cauliflower for a delicious, reduced-calorie option.

→ Can I freeze Cheesy Mashed Potato Puffs?

Yes! Let them cool completely, freeze on a baking sheet, then transfer to a freezer bag. Reheat in the oven when needed.

→ What are some good add-ins for these puffs?

Mix in crumbled bacon, diced jalapeños for spice, or swap cheddar for your favorite cheese blend to add variety.

→ What should I serve with these puffs?

Pair them with a fresh salad, roasted tomato soup, or heartier mains like grilled steak or roast chicken.

→ Can I use instant mashed potatoes for this recipe?

Yes, instant mashed potatoes work well, but ensure they are cooled to room temperature before mixing.